Recipe Measurements

[KensethFan]

Hello All,

I was looking at Professional Chef 8th Edition by the Culinary Institute of America today. I was looking to make a Espagnole sauce and a Bechemel sauce. When I began to look at the recipes, I found the measurements for the Milk and for the Brown Stock very confusing:

For the Espagnole: 1 gal 64 fl oz/5.76 L

For the Milk: 1 gal 16 fl oz/4.32 L

The way I read this is that I should be using 1 gallon. But 1 gallon does not equal 64 fl oz nor does it equal 16 fl oz.

Can anyone clear this up for me?

[Qwerty]

You sure it's not 1 gal AND 64 fl. oz? And 1 gal 16 fl oz?

Anyways, just remember that generally speaking a pound of roux will thicken a gallon of liquid.

Remember that the longer you cook a roux the less effective it's thickening power becomes, and you can always adjust consistency after it comes to a boil.

I can't remember the last time I weighed a roux out...I usually just make a bunch then thicken my liquid when it hits a boil with room temp roux. When it reaches the thickness I am looking for I stop...season, simmer, etc. You can keep roux in the fridge for a while too. Won't hurt anything.

[qrn]

Hello All,

I was looking at Professional Chef 8th Edition by the Culinary Institute of America today.  I was looking to make a Espagnole sauce and a Bechemel sauce.  When I began to look at the recipes, I found the measurements for the Milk and for the Brown Stock very confusing:

For the Espagnole: 1 gal 64 fl oz/5.76 L

For the Milk: 1 gal 16 fl oz/4.32 L

The way I read this is that I should be using 1 gallon.  But 1 gallon does not equal 64 fl oz nor does it equal 16 fl oz.

Can anyone clear this up for me?

←

one gallon AND 64fl oz.(192oz)....One gallon AND 16 fl oz....etc

...

Good luck

Bud

[KensethFan]

Thanks for your replies.

I didn't even think about that. It seemed odd, but just didn't click in the mind today.

I guess for me, all I have to say is "duh" and "doh".